Meringue Mushrooms
Makes about 24 mushrooms
  • 2 large egg whites (60 grams)
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon kosher salt
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (40 grams) dark chocolate melting wafers, melted according to package directions and cooled slightly
  • Cocoa powder, for dusting
  1. Preheat oven to 275°F (140°C). Line a rimmed baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at low speed until foamy. With mixer on high speed, add sugar in a slow, steady stream. Beat until stiff peaks form.
  3. Place meringue in a large piping bag fitted with a ½-inch round tip. Holding tip perpendicular to parchment paper, pipe half of meringue as mushroom tops, ¾ to 1¼ inches across. (Use a wet finger to press down any points.) With remaining meringue, pipe stems as large kisses with ½-inch wide base. (It is OK if the kisses don’t have smooth tips.)
  4. Bake until meringues look dry and have started to brown slightly, 30 to 40 minutes. Let cool completely.
  5. Using a wooden pick, poke a small hole in bottom of each mushroom top. Dip or brush melted chocolate on bottom of each mushroom top, and insert pointed stem end. Let stand until chocolate is set, about 5 minutes. Lightly dust with cocoa before serving. Best served the same day.
Recipe by Bake from Scratch at